By the way, I learned through experience that the arugula loses its peppery bite the longer you wait to eat it after harvesting. So if you prefer the more mellow arugula taste, pick it the day before you plan to use it.
Another note for all the DIYers reading this, arugula grows so easily and in any climate - cold northern places like Minnesota in early spring or hot and temperate like southern California in May. It sprouts within 3-5 days of planting and needs to be thinned within a few weeks if it is bunched together (otherwise you won't get decent sized leaves). I will keep you posted on how it does in the hot summer - it will probably get even more spicy in the heat!
I will be sending this over to Trish of Slap Happy Kitchen who is hosting Presto Pasta Nights this week. If you want to participate, send your entry to trish (at) slaphappykitchen (dot)com and cc ruth (at) 4everykitchen (dot) com by Thursday, May 26th. Check back for the roundup May 27th.
Cacio e Pepe con Rucola
2 cups arugula, washed well
1 lb linguine or spaghetti
1 cup pecorino romano cheese, grated
salt (depending on how salty the cheese is)
Cook pasta as directed. Drain leaving at least 2 tablespoons of cooking water. Pour into serving bowl and sprinkle in arugula and toss for 1 minute to allow greens to wilt. Add cheese and toss to coat. Grind black pepper over and toss to mix well. Serve.
Recipes currently inspiring me:
White Corn and Chile Cheese Muffins at The Perfect Pantry
Gulaschsuppe (German Goulash Soup) at An Edible Mosaic
Rigatoni with Eggplant and Pine Nut Crunch at Eats Well With Others